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Monday, 8 September 2014

Jus-Rol Lemon & Blueberry Tarts

After using Jus-Rol for our apple and blackberry pie the other week I ended up having a look on their website and found lots of lovely recipes. One quite simple fun looking one I thought would be good to do with Grace was the Lemon and Blueberry tarts. They sounded lovely and also quick to make thanks to using Jus-Rol Short Crust Pastry Block.

Of course you can make your own pastry for these but this was easier baking with a 3 year old who has a tendency (not just mine I'm sure!) of sprinkling sugar and flour everywhere - 'it looks like snow mummy' and an unawareness that holding the mixing spoon coated in a huge glob of mixture might result in said mixture going all over carpet/table/furniture/child, delete as appropriate!

Recipe:

1 Shortcrust Pastry Block (chilled)

125g mascarpone cheese tub

1 egg

1/2 lemon Juice and rind

75g caster sugar

Approx. 100 blueberries (fresh)

icing sugar to serve if desired

Method:

Preheat oven to 200°C / 180°C for fan assisted

Unroll pastry, cut out 12 discs, use to line a 12 hole bun or jam tart tin.

Beat together the egg, cheese, lemon juice and rind and the sugar until creamy. Divide the blueberries between the pastry cases and top with the cheese and lemon mixture.

We found you could make twice the amount (24 tarts) with the whole of the pastry block. You could also just save the other half of the pastry for another recipe.
We doubled up the filling ingredients so we had enough for the extra tarts.

Yum!

After filling all the tarts we still had some mixture left so put that in a pie dish and cooked that too. It was lovely just on it's own or could be had with ice cream.

G loved the final results which hopefully made up for mummy being stressy :( when she started sprinkling the sugar everywhere but the mixing bowl. We will definately be making these again :)